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little warm water before adding to wine or must. Commonly used in cider and wine making in the following way: Add one or two crushed Campden tablets (potassium metabisulfite) to the juice before fermentation to prevent any growth of wild yeast and bacteria. (Don’t boil the cider to sterilize it. Boiling causes the pectin to set, which creates a hazy beverage.) After adding the tablets, let the juice sit for twenty-four to thirty-six hours before pitching the yeast. Less